VANILLA CARAMELS

Vanilla Caramels

2 cups granulated sugar
2 tablespoons butter
1 cup milk
1 teaspoon vanilla extract

Boil sugar, butter and milk to firm-ball stage, 245 degrees F. Do not stir after sugar is dissolved. Pour on buttered platter, cool, beat until creamy. Add vanilla extract and chopped nuts or cherries, if desired. Press into buttered pans. When firm, cut into squares. Wrap in wax paper.